Parm Crusted Chicken and Creamy Au Gratin Potatoes

Dinner was so good! Parm Crusted Chicken, Cheesy potatoes, peas, and homemade bread.  
 Cheesy potatoes going in the oven in my Damarle pan.
 Cheesy potatoes coming out of the oven... oh my!
First for the Chicken. This recipe idea comes from Bonnie, my Demarle sales rep. The first time I tried this was at a Demarle home party at Mitzi's home. Oh my they were so, so good. Since I made these at home I added a bit of my own yummy-ness stuff to them. I thawed boneless skinless chicken breasts, cut them in half or thirds depended on the size and marinated them in mayo (I know, it sounded weird to me too) over night with some seasonings. Oh just some salt, pepper, garlic, rosemary, and poultry seasoning. You know the kitchen sink of a dash of this and a bit of that.  Then in a separate bowl I tossed, grated parm cheese (not the icky can kind), panko bread crumbs and a bit of italian bread crumbs with more seasoning in it. So I took the chicken out of the mayo marinade and roll it in the parm mixture and then put on my flat Damarle baking pan and popped it in the oven for the last 25 minutes of baking time with the cheese potatoes. They came out done, tender, mouth watering wonderful. Super quick, super easy and super delish. The clean up was a snap as you can imagine what baked cheese is like on a metal pan. I easily hand washed my pan in hot sudsy water- no scrubbing ever, shook it dry and rolled up up and popped it back in the cabinet. Now to share the Cheesy Potatoes with you.

Creamy Au Gratin Potatoes.... or as my dear honey calls them "all rotten potatoes", however they are far from rotten, so don't listen to him!

Oven at 400 degrees
4 russet potatoes sliced 1/4" thick (I just used what I have on hand, and make what ever amount I need to feed) I leave the skins on too - better for ya.
1 onion sliced ( I use a few green onions, we are not big onion lovers as in using a whole white or yellow onion)
salt and pepper to taste
Layer potatoes in the pan with the onions and sprinkle on the salt and pepper. You can speed up the cooking time in the oven if you put the sliced potatoes in the microwave for 8 minutes. There is no need to add water to the pan when zapping, potatoes have plenty of moisture in them. You will want to cover them to hold the moisture in. I can do this all in one pan when I use my new large round Demarle bakeware. Oh ya!

In a sauce pan:
melt 3T butter
stir in slowly 3 T flour and 1/2 teas. salt. Cook and whisk for one minute. this cooks the flour so it won't taste like flour.
Whisk in 2 c. milk slowly to avoid lumps. Cook till thickened.
Add 1 1/2 c. shredded cheddar cheese all at once, and stir till melted.
Now I could just slurp this up with a straw if it wasn't so hot!
Pour over potatoes and onions, cover with foil and bake for 1 1/2 hour. Remember less if you zapped your potatoes first.
Uncover the last 10 minutes to crisp top.
Added yummy: Cook up some bacon till crispy, crumble and top potatoes when done.

The cheese sauce would be great to cup up some peppers for nachos, or really any Mexican dish. I would love to hear from you when you try this for dinner. Hope your family loves it as much as mind did. 
Happy Dinner Time!

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